Bean And Franks Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | American | Beans, Meats, Soups | 6 | Servings |
INGREDIENTS
| 3 | Carrots, sliced | |
| 2 | Onions, chopped | |
| 1 | Garlic Clove, minced | |
| 2 | T | Butter/Margarine/Bacon Fat |
| 28 | oz | Baked Beans in Brown Sugar |
| Sauce | ||
| 11 1/2 | oz | V-8 or Tomato Juice |
| 8 | Frankfuaters, cut into 1" | |
| pieces | ||
| 1 | t | Worsterceshire Sauce |
| American or Cheddar Cheese | ||
| shredded |
INSTRUCTIONS
Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 5.9mg
Sodium: 560mg
Potassium: 259.5mg
Carbohydrates: 53.8g
Fiber: 10.1g
Sugar: 26.8g
Protein: 6.5g